Vegetable Soup with Prawns or Shrimp

  • Active Time 20m
  • Total Time 25m

Makes 4 servings

ingredients

  • For the Soup:
  • 1 tablespoon vegetable oil
  • 1 cup carrots, cut into small pieces
  • 1 cup fresh or frounceen peas
  • 1 cup tomato, cut into small pieces
  • 1 cup zucchini, cut into small pieces
  • 4 cups chicken broth
  • For the Shrimp:
  • 1 tablespoon vegetable oil
  • 1 clove garlic, thinly sliced
  • 12 medium uncooked prawns or shrimp, shelled and cleaned
  • 2 tablespoons minced fresh basil or 1 tablespoon dried
  • 1 red bell pepper, thinly sliced
  • Juice of 1 lemon
  • Freshly ground black pepper, to taste
  • 12 coriander leaves, for garnish

directions

TO MAKE THE SOUP: In a saucepan over medium heat, warm the oil. Then add the vegetables, stir and cook for 5 minutes. Add the chicken broth, and simmer for 5 minutes.

TO MAKE THE SHRIMP: In a frying pan over medium-high heat, warm the oil. Then add the garlic, prawns or shrimp, basil, red pepper, lemon juice and pepper. Stir-fry for 2 minutes, or until the shrimp are cooked.

Place 3 shrimp and some of the basil and peppers on one side of a larger serving plate. Garnish with coriander leaves. Pour the soup into a small cup or mug and place the soup on the serving plate next to the shrimp.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 5412

nutrition information per serving

182 calories; 8g total fat; 27mg cholesterol; 216mg sodium; 16g carbohydrates; 5g fiber; 13g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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